Alternate title #1: See husband, I told you I would find something to do with an orange glittery pumpkin!â€
Alternate title #2: Someone needs to buy neutral cupcake liners so she doesn’t have to put pumpkin muffins in turquoise ones.
I’ve never been a huge fan of pumpkin muffins. I’ve always found the actual muffin part to be too earthy and the cream cheese to be not sweet enough. But I keep seeing rave reviews about this muffin so obviously I had to give them a try. You guys, unbelievable. Sweet but not too sweet, so moist, and just plain delicious. Seriously better than any coffee shop pumpkin muffin you’ll find.
📖 Recipe
Pumpkin Cream Cheese Muffins
Prep Time 30 minutes
Cook Time 25 minutes
Ingredients
For the filling:
- 8 oz. cream cheese softened
- 1 cup confectioners’ sugar
For the muffins:
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1 ¼ cups vegetable oil
Instructions
-
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.
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To make the muffins, preheat the oven to 350Ëš F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
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To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a generous teaspoon of the cream cheese mixture on top of that batter. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.
-
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
andreamy says
Hi – I made these for a school potluck last week and they were a hit!! The recipe allowed me to make 24 regular sized fantastic muffins and 24 cute bite-sized mini-muffins for the kids. Great easy recipe the girls helped me stir and put together.
Holly says
Yum! Those look amazing!
Deb says
I would like to reach through the computer screen and grab the whole plate, please and thank you. But jeebus, seriously, cream cheese!!! <3 with pumpkin no less. Awesomeness. Oh and I also agree with you about some fo the pumpkin stuff at the coffee shops. I don't know if I'm in the minority on this, but the pumpkin scone at Starbucks is just awful.
amanda says
All of Starbucks pumpkin stuff is horrible! (Except the latte, of course) They’re just not sweet enough. Bleh! :(
Deb says
I am so happy I am not alone on this one, lol!
Katrina @ In Katrina's Kitchen says
Ha! I love it! See Husband! Duh! Now where’s my purple glittery pumpkin?
Kita says
I need these. Or at least one of these right now. I broke down and finally enjoyed my first bite of pumpkin-ness the other day – now there’s no going back.
Veronica Miller says
Oh, I’ve been seeing this on Pinterest and I’m so needing to make them! They look so good with that filling. Love your alternate titles! :)
Tracey says
I loved this recipe too, and I’m so glad to see that it works without freezing the cream cheese. I was wondering, but haven’t been brave enough to try it yet :)
Julia says
I’ve been seeing these on pinterest, obviously, b/c Im ALWAYS on there. Glad you made them, and I’m REALLY glad you used turquoise liners, that makes them EXTRA cute.
jeannette says
these look great. and the turquoise liners just make them sassy ;)
Rachel @ Not Rachael Ray says
These look great! I’m always taking shortcuts too.
wini says
these look SO DELICIOUS.
Cassie says
I have these scheduled to post tomorrow! Haha…same wavelength, you and me. I was wondering how it would work if I didn’t bother to freeze the cream cheese mixture. I was worried the cream cheese would be too heavy for the batter and sink to the bottom, which is why I froze it according to the recipe the first time. Good to know that it worked out okay without that step!
Chris @ TheKeenanCookBook says
These look great! Glad you simplified the recipe. We have a baby boy and don’t have time to play in the kitchen all day either!
Kim K. says
I saw these on Annie’s blog and made them on Sunday. AWESOME! I took them to work and they disappeared immediately. Perfect Fall treat.
Alicia @ AliGirl Cook says
Yum! These look awesome.
Curt says
Wow! These just may be the ultimate in pumpkin muffins. They sound very very sweet!